Tuesday, August 21, 2012

Recipes: Dutch Oven Peach Cobbler

Dutch Oven Peach Cobbler
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Recipe By: Amy Kelley
Serving Size: 10

Summary: 

For girls camp, I used 2 dutch ovens from scout trailer. I lined the ovens with aluminum foil for easy clean up. I doubled the recipe for each dutch oven so I had a total of 4 recipes and could serve approx. 40. Worked out great! Had one serving left over - Bro. Gordon doesn't believe fruit should be part of a dessert!!!

Ingredients:

1 package yellow cake mix
1 quart canned peaches
5 ounces sprite
1/4 cup butter
cinnamon sugar

Directions:

Drain 1/3 of the liquid from peaches and then pour contents into prepared dutch oven. Top with cake mix. Pour Sprite over the top of the cake mix. Cut butter into little Tablespoon size pads and place over the top of the cake mix. Sprinkle with cinnamon sugar. Cover with dutch oven lid and place over hot coals or in volcano cooker. Cook 25-30 minutes. Serve with ice cream.

Recipes: Oatmeal Cookies

Oatmeal Cookies
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Recipe By: Mary Smith (Amy Kelley's mom)

Summary: 

Family Favorite!

Ingredients:

1/2 cup margarine
1/2 cup shortening
3/4 cup  brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour, (do not sift)
1 teaspoon soda
1/2 teaspoon salt
3 cups oatmeal

Directions:

Cream margarine, shortening, and sugar. Add eggs, vanilla and dry ingredients. Stir in oats and nuts (1/2 cup optional). Form dough into 3 rolls and wrap in wax paper. Chill or freeze. Bake 350 degrees for 7-10 minutes.

Recipes: Homemade Cafe Rio Tomatillo Dressing

Cafe Rio Tomatillo Dressing
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Yield: 24 ounces serves 12

I made 3x this recipe for girls camp and it was just right!

Ingredients:

1 package Hidden Valley Ranch dressing mix
1 cup mayo
1/2 bunch fresh cilantro
1 large clove garlic
3 small-medium tomatillos , husked
1/3 cup buttermilk
juice of one lime
1/4 teaspoon red pepper flakes

Directions:

Place all ingredients in a blender and blend until smooth. Pour into a serving bottle (I used a clean 24-oz ketchup bottle) Chill for at least 1 hour before serving - then it will thicken.

Recipes: Homemade Cafe Rio Black Beans

Homemade Cafe Rio Black Beans
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Recipe By: Amy Kelley

Ingredients:

6 cans black beans, (drained and cooked in pot) (I couldn't find my spices so we just cooked the beans plain and served them. It turned out just fine.)


spices: garlic powder, salt, pepper, if desired or used the following recipe from Michelle Chilcott:
2/3 cup tomato juice
2 cloves minced garlic
1 teaspoon ground cumin
2 Tablespoons olive oil
1/2 teaspoon salt
2 Tablespoons fresh cilantro

Directions:

Cook beans alone over medium heat for about 5 minutes. Serve

OR

Cook garlic, cumin in olive oil and add beans, tomato juice, and salt. Heat through. Just before serving add cilantro. Mix well. Serve.

Recipes: Homemade Cafe Rio Rice

Homemade Cafe Rio Rice
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Serving Size: 35

Ingredients:

3 cups uncooked regular rice
6 cups water
4 teaspoons chicken bouillon powder
2 cloves minced garlic
1/2 cup fresh cilantro, chopped
1 can green chilies, diced
3/4 teaspoon salt
1 teaspoon zest of lime
2 Tablespoons lime juice
2 teaspoons sugar
1 Tablespoon butter
1/2 onion, chopped

Directions:

Saute onion, garlic in butter until onion is soft. Add water, rice and remaining ingredients and bring to a boil. After it begins to boil rapidly, reduce heat to low and cover with lid. Simmer for about 20 min. (I used only 1 recipe for camp)

Recipes: Homemade Cafe Rio Pork

Homemade Cafe Rio Pork Barbacoa
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Serving Size: 15

Ingredients:

3 pounds  boneless pork sirloin roast
16  ounces chunky salsa, (Pace bottle-can puree if you don't like chunky)
1 12-ounce cans coke (or cola)
2 cups brown sugar

Directions:

Place pork in crock pot and add some water. Cook on high for 4 hours. Drain water. Cut pork into thirds then add the mixed sauce ingredients and pour on top of pork. Cook 4 more hours on low until you can shred the pork easily. (can remove the pork and shred if desired and then put back into the sauce)

NOTES: For girls camp I made 3x the recipe. I also added 2 more pounds of pork because there was so much sauce (for a total of 11 pounds) I pre made the pork and put it all into a food saver bag. Sealed it and froze it to take to camp. Then I thawed it at camp and threw it into a pot to warm up and serve. BIG HIT! Had enough to serve 48.

Since it does make a lot of sauce you could add more pork easily up to 3-5 more pounds and not have a problem. 

Recipes: Mountain Man (YW) Breakfast

Mountain Man Breakfast
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Recipe By: Amy Kelley
Serving Size: 36

Summary: 

This recipe can be easily divided and cut down to serve a smaller group or family.


Ingredients:

3 packages jimmy dean sausage rolls
2 dozen eggs
9 pounds hashbrowns
2 onions, diced
2 peppers, chopped
2 cups cheddar cheese, shredded

Directions:

Brown sausage. Add onions and peppers and cook until onions are clear. Add potatoes and stir into onion/sausage mixture. Cook 25 min. (spread out on griddle and make a circle so eggs can cook on griddle but not escape) break eggs and scramble on griddle and then mix into the hash brown/sausage mixture and blend well. Sprinkle cheese over mixture and allow to melt. Serve.

This recipe serves 36 people. I combined everything together except the eggs and sealed it in a Food Saver bag and froze until I was ready to use it at camp. Then I laid it out on a griddle, scrambled the eggs, mixed it all together and topped with cheese. Served with griddle toast (butter one side bread and lay on the griddle to cook) or warm tortilla for a breakfast burrito and served with salsa. The girls loved it!

Recipes: Cinnamon biscuits over the fire

Cinnamon biscuits over the campfire
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Recipe By: Amy Kelley

Ingredients:

1 package prepared biscuits, Pillsbury or generic brand is fine - a roll should contain about 8-10 biscuits. Plan on 2-4 biscuits per person.
Cinnamon sugar mixture
Butter

Directions:

Pop open the biscuit package. On a hotdog skewer or marshmallow roasting stick place one or two of the biscuits and gently cook over a warm fire - remember coals are best for roasting marshmallows or cooking biscuits. When biscuit is completely done (it takes patience about 5 min), remove from stick and roll in butter and then cinnamon sugar. Enjoy!

Recipes: Cornbread muffins


No crumb Cornbread
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Recipe By: Jerold Wilcox
Yield: 9x13 pan

Ingredients:

1 c. butter or margarine, melted
1 1/3 c. sugar
4 eggs
2 c. buttermilk
1 teaspoon soda
2 c. yellow cornmeal
2 c. flour
1 teaspoon salt

Directions:

Melt margarine or butter and add sugar. Stir well. Add eggs and beat. Combine milk and soda, stir. Put in sugar, egg and milk mixture. Add dry ingredients; stir until just well blended. Pour into a greased 9x13 pan. Bake at 375 degrees for 30-40 minutes. Check middle with a toothpick to make sure it's completely done - should come out clean. Can cook longer if needed. Check every few minutes until done.

Can be made into muffins - use cupcake wrappers in cupcake pans. Cook for 12-15 minutes or until toothpick comes out clean.

Recipes: BBQ Sauce (served over grilled chicken)

Tony Roma's Carolina Honey's BBQ Sauce
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Recipe By: Top Secret Recipes

Ingredients:

1 cup ketchup
1 cup white distilled vinegar
1/2 cup molasses
1/2 cup honey
1 teaspoon hickory liquid smoke
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce, optional

Directions:

Combine all ingredients in a medium saucepan and cook over medium/high heat.  Blend ingredients with a whisk until smooth.  When the mixture comes to a boil reduce heat and simmer uncovered 30 minutes or until mixture thickens.  Remove from heat.

Recipes: Chicken Wraps

Chicken Wraps
Recipe By: Amy Kelley

Ingredients:

1 pound raw chicken breasts
12 tortillas
lettuce leaves, chopped
tomatoes, chopped
cheddar cheese, shredded
ranch dressing

Directions:

Pound chicken breast with a tenderizer until flat about 1/2-inch thick. Cook raw chicken until done. I like to grill mine on the BBQ over medium heat. When cooked on both sides, remove chicken from BBQ. Slice up chicken and place 2 strips in a tortilla. Add desired lettuce, tomatoes, cheese and ranch dressing. Roll up and enjoy!

Recipes: Cinnamon Rolls

Everyone loved the food!!! I was so happy so I wanted to post the recipes so the girls could use them and enjoy them at home.

Cinnamon Rolls - made by our own wonderful Vince Chilcott!

Recipe By: Vince Chilcott
Yield: 36-48 large rolls

Summary: 

Can easily half the recipe. A half recipe makes 2 large cookie sheets.

Ingredients:

1-1 1/2  c. raisins
2 c. hot water
4 c. warm water, (6 total)
1 c. oil
1 c. sugar
1 T. salt
5 T. active dry yeast
12-15 c. flour
Cinnamon sugar mixture
1 c. sugar
2 1/2 T. ground cinnamon
Cream Cheese Frosting
4 c. powdered sugar
1 T. vanilla
1/2 c. evaporated milk
1 8 oz pkg cream cheese

Directions:

1. Put raisins in water to plump up. Preheat oven to 375 degrees. Spray cookie sheets with oil cooking spray. Keep sheets warm to help raising process.

2. Drain raisin water into warm water. Place ingredients into mixing bowl. Machine mix for 10 minutes or hand mix for 20 minutes. Dough should be just dry enough as to not stick to sides of mixing bowl. Lay dough out onto a lightly floured counter or pastry cloth. Cut dough into 3 equal parts. Place two parts aside. Roll out dough to be 1/4-3/8" thickness by 5x18 inches. Smooth on 2-2 1/2 tablespoons soft butter over dough. Leave outer 1/2-inch edge of dough uncovered. Sprinkle on cinnamon sugar mixture to desired thickness. Add a light layer of brown sugar to taste and then distribute raisin layer. Roll up dough. March dough roll approximately every 1 1/4 - 1 1/2 inches. Use dental floss to cut each roll. Place on cookie sheet. Allow to rise in warm area for 10-15 minutes. Repeat process with other 2/3 dough. Place in oven after rising and bake for 15-25 minutes (shorter if they are thin, longer if the rolls are on the thicker side - watch.) Remove and cool down. Top with 1 heaping tablespoon of cream cheese frosting. Serve warm or cold.

3. Cinnamon sugar instructions: Mix together in bowl or zip loc bag.

4. Cream cheese frosting instructions: Mix all ingredients together and beat well. Spread over slightly warm rolls.

5. Notes: For nut lovers: add chopped pecans
For chocolate lovers: replace raisins with chocolate chips

Camp 2012 Menu/Prep Notes

Day
Meal/Kitchen help
Preparation before camp

(Only spent $786.31 for 13 meals for 36 people - that is roughly $1.66 per person/per meal! YAHOO!
Preparation at camp/equipment/ ANNOUNCE TO EVERYONE HOW MANY SLICES, SERVINGS, Etc.
Monday
Breakfast
 Cinnamon Rolls
·      Donated by Chilcotts
·      Give them p sugar/cream cheese
None
Lunch   Tent
Subway sandwiches
grapes
·      Purchase deli meat, chips, grapes, veggies, condiments
·      Cut up veggies, bag

·      Open up deli rolls for sandwiches, lay out
·      Open up deli meat, lay out (tell girls 4-5 slices/person)
·      Open up bags of cut veggies (if I get cut)
·      Slice 2 peppers, 1 onion, 4-6 tomatoes (start with 3 and see if more is needed-can cut up to 6), 1 ½ head iceberg lettuce (finely shredded – like at a sandwich shop)
·      Lay out cheese slices (1 slice per person) they can fold it over and break it to fit into their sandwich – rolls are narrow)
·      Open up mayo, miracle whip (SD) mustard
·      Wash, Cut grapes into small handfuls
·      Make lemonade in cooler
·      Fill water cooler with ice/water
Dinner   Tent2
Sloppy joes
Buns
potato salad
watermelon 18#
smores
·      Purchase sloppy joe mixture, buns, potato salad, watermelon, smores
·      Freeze sloppy joe mixture
·      Thaw sloppy joe mixture, cut open and reheat contents of both packages in large pot over low/med heat, stir with spoon
·      Lay out buns 30 buns (1 per person) bag up leftovers to have on Bishopric night/cooler
·      Open both containers potato salad, set out
·      Cut up watermelon, use knife/cutting board use the smaller watermelon of the three
·      Set out smores stuff, roasting sticks (Kyra 6, trailer has 6 and I saw 2 in the YW tote) Bag up remaining marshmallows, etc. so we can use again if there are leftovers)
·      Make lemonade in cooler
·      Fill water cooler with ice/water



Tuesday
Breakfast  Tent3
Pancakes
Bacon
OJ


·      Purchase Krusteaz mix, syrup, butter, bacon, OJ
·      Mix Krusteaz with water in bowl, stir with whisk or spoon, pour onto griddle use flat spatula to turn (2 kinds, metal, non-metal? – use the right ones) 9 pancakes/person
·      Lay out bacon on griddle, use tongs to turn 2 pieces of bacon/person then offer leftovers
·      Set out syrup, butter 1-2 sticks
·      Mix OJ in pitcher, (Use 8 canisters - have someone on OJ duty to make/refill – only 1 pitcher) stir with spoon 1-2cups/person
Hike snack Leaders
Bananas
Trail mix/pretzels
·      Purchase bananas, trail mix, purchase knot pretzels
·      Pre-measure out ½ c servings in mini zip-loc bags
·      Set out bananas (cut in 1/2) cut only 12 at first then cut more as needed but don’t cut them all now or they will go bad.
·      Set out pre-made trail mix/pretzel packets (should be in a labeled cardboard box)
·      Remind the girls to fill water bottles/put on sunscreenJ
Lunch  Tent4
Chicken wraps
Apples or plums
Chips
·      Purchase chicken
·      Cook, cut, wrap, freeze
·      Purchase tortillas, ranch, salsa, cheese, tomatoes, lettuce
·      Thaw pre-cooked/cut chicken strips, lay out they have been frozen in individual wax paper serving sizes (1 paper holds 2 strips – 1 wrap per person then if leftovers, offer 2nds to those still hungry
·      Lay out tortillas, 1 container ranch dressing, salsa & cheese (only use ½ of 1 bag cheese)
·      Set out Hidden Valley Ranch bottle
·      Lay out 36 bags of chips (1 per person)
·       Cut up 4-6 tomatoes, (cut 3 first, then add as needed after that up until 6)
·       Slice, shred finely 1 ½ heads of iceberg lettuce (cutting board/knife/serving dish)
·       Set out bags of apples/plums (bag up leftovers for Thursday’s lunch)
·      Make lemonade in cooler
Fill water cooler with ice/water



Tuesday

Dinner  Tent 5
BBQ chicken
Cornbread/honey
Green beans
Fresh fruit
Cinnamon biscuits
·      Purchase chicken, cut, freeze
·      Make BBQ sauce, bottle
·      Make cornbread muffins
·      Purchase beans, fruit, biscuits, sugar (have cinnamon shaker in tote)
·      Thaw chicken, cook on portable camp stoves (2) tongs, serving dish (1 piece/person until everyone is served then come back for 2nds)
·      Need bbq brush – make homemade BBQ
·      Warm in oven, then set out muffins, honey, butter (2 muffins per person)
·      Cook/rewarm green beans in pot (1/2 cup per person) can set out 1 stick butter if you want (need can opener/serving dish?)
·      Cut and set out fruit (canteloupe, strawberries, pineapple)  1 cup fruit/person
tupperware container or cookie sheet
·      Make lemonade in cooler
Fill water cooler with ice/water
·      Biscuits need roasting sticks, bowls for cinnamon sugar and butter 1-2 sticks
Wednesday
Breakfast  Tent6
Mtn Man Breakfast
Toast or tortilla
OJ
·      Purchase sausage, hashbrowns, eggs, peppers, onions, cheese, tortillas, toast, jam, p. sugar
·      Make ahead and freeze
·      Rewarm mixture on griddle, scramble 24 eggs separately and then combine all together and top with cheese (up to 1/2 of 1 bag) (serving size approx 1 – 1 ½ cups) can put in tortilla if desired like a breakfast burrito. Set out salsa with spoon
·      Make toast on griddle with butter (1 stick) jam or p. sugar, use spatula to cook
·      Mix OJ in pitcher (make 8 canisters – one at a time as needed), stir with spoon
Lunch  Tent2
PBJ sandwiches
Fruit cups
Carrots
Bag of chips
Rice Krispie treats
·      Purchase bread, peanut butter, jam, honey, fruit cups, carrots, chips, rice krispie treats
·      Set out buttermilk loaves of bread, peanut butter, jam and honey for girls to make their own sandwich (knives) 2 slices/per person
·      Set out fruit cups (1 cup/person)
·      Open bag of carrots (1 handful/person)
·      Lay out 36 bags of chips 1 per person
·      Set out Rice Krispie treats (1 per person)
·      Make lemonade in cooler
·      Fill water cooler with ice/water



Wednesday
Dinner  Tent4
Café Rio pork
Rice
Beans
Lettuce
Tomatillo dressing
Tortilla strips
Watermelon
Fresh cookies
·      Purchase pork, cook, freeze
·      Make rice
·      Purchase beans, cook, Ziploc?
·      Purchase lettuce, tortilla strips, watermelon
·      Purchase and make tomatillo dressing
·      Make cookie dough, bag, freeze
·      Reheat pork mixture in pot, with spoon
·      Reheat rice in pot, with spoon
·      Reheat beans in pot, add spice, stir w/spoon
·      Cut up Romaine lettuce (bag of 6 hearts)
·      Cut up smaller watermelon 20# (knives, cutting board, serving dish)
·      Set out tortillas (1 per person)
·      Set out cheese ½ of 1 bag, CR tortilla strips
·      Open bottles of tomatillo dressing, set out
·      Make lemonade in cooler
·      Fill water cooler with ice/water
·      Open, slice, cook cookies (spray cookie sheet w/Pam) can add raisins or chocolate chips if girls desire – approx 3 cookies/person
Thursday
Breakfast  Tent1
Oatmeal bar
Bananas
Milk
Brown sugar
Syrup
Apple slices
·      Purchase oatmeal, bananas, milk, brown sugar, syrup
·      Apple slices (donated)
·      Cook according to oatmeal instructions, pot/spoon (about ½-1 c per person)
·      Cut bananas in ½ (1/2 per person)
·      Set out brown sugar, dried apples, syrup, milk
·      Toast if desired or any leftover mtn man
·      OJ optional -2 cans left or save for tomorrow
Lunch  Tent3
Taco Salads
Fritos, chili, lettuce, cheese, tomatoes, olives, ranch, salsa
Apples, other fruit
·      Purchase fritos, chili, lettuce, cheese tomatoes, olives, ranch, salsa, apples
·      Divide into 1 oz. servings and use leftovers for lunch
·      Cook/rewarm chili (pot/spoon) 12 cans (1/2 cup chili per person)
·      Set out chips (1 pkg pre-made in Ziploc bags 1-oz Fritos chips per person)
·      Cut up 3 heads of iceberg lettuce start with 2 and then add as needed)
·      Cut up 4-6 tomatoes (start with 4 and then add as needed) (cutting board, knives)
·      Open olives, slice  (can opener)
·      Use Savory Ranch dressing bottle
·      Set out cheese ½ of one bag, salsa (spoons)
·      Make lemonade in cooler
·      Fill water cooler with ice/water
·      Set out apples, other fruit (plums, watermelon, etc)



Thursday
Dinner  Tent6
Hamburgers
Buns
Tomatoes
Lettuce
Pickles
Onion
Condiments
Watermelon
Corn on the cob
Dutch oven peach cobbler/ice cream
·      Purchase hamburger patties
·      Purchase buns
·      Purchase tomatoes, lettuce, onion
·      Purchase pickles
·      Purchase condiments
·      Purchase watermelon, corn on the cob, and ingredients for cobbler, ice cream
·      Thaw and grill hamburger patties (40) (spatula/grill) (use seasoning)
·      Set out buns 36+leftover from sloppy joes, (should have 40 buns 1 per person)
·      Cut up 6-8 tomatoes
·      Peel 2 heads of iceberg lettuce leaves
·      Cut 1-2 onions in thin slices
·      Set out condiments of mayo, miracle whip, ketchup, mustard, and pickles
·      Cut up last watermelon 22# (knives/cutting board)
·      Husk, break in half and cook corn 1 ear or 2 halves per person (Bishop recommended in aluminum foil over fire or cook in water on stove  (pot) (4 sticks of butter)
·      Make lemonade in cooler
·      Fill water cooler with ice/water
·      Mix ingredients and cook in dutch oven (need coals, fire start, aluminum foil, dutch oven tools, etc) large serving spoon
·      Serve ice cream (bowls?) and ice cream scooper
Friday
Breakfast  Tent5
Muffins ¼ each so people can have 2 quarters or one half total
Apple juice or milk
·      Purchase muffins, apple juice, milk (bought by member of bishopric/wife to be brought up Thurs night)
·      Cut open muffins and divide them into 1/4s 2 “¼ sections” per person (knife, cookie sheet to serve on)
·      Set out apple juice or milk or leftover OJ to drink
·      Set out any leftover fruit, watermelon

Snacks: NV Granola bars, Quaker granola bars, starbursts, licorice, M&M’s
·      Take 8 man tent, take bucket to sit on, portable BBQ, fire starter, cookie sheet (make rice, buy corn, muffins, cut up veggies, make tomatillo dressing and don’t forget ICE blocks Monday morning!!!)